Crunchy oats and pumpkin seeds are seasoned with nutmeg, candied ginger and maple syrup. This sweetly spiced base is punctuated by tart cranberries for a delightful flavor contrast. Kids will have fun coating the oat-pumpkin seed mixture with maple syrup in this hearty snack. This recipe comes to us from Michelle Fandrich of The Kid Can Cook!
Adult: Preheat your oven to 250 degrees and prepare 2 cookie sheets with layers of parchment paper. Combine the oats, pumpkin seeds, candied ginger, nutmeg, allspice, cinnamon and sugar together in a large bowl, taking care to ensure ingredients are evenly distributed.
Kid: Whisk the canola oil and maple syrup together in a separate bowl.
Together: Pour the oil-syrup mixture over the dry ingredients and mix together with a spatula until well coated. Spoon out the coated oat mixture onto the prepared cookie sheets in a single layer per sheet.
Adult: Transfer to the oven and bake for 1 hour, stirring every 15 minutes. Let cool for a few minutes before tossing in the cranberries and enjoy!